🍽️ Ingredients
- 1 boneless turkey breast, about 3–4 pounds
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Wood chunks or chips for smoking
👩🍳 Preparation
Prepare the Turkey
Pat the turkey breast dry with paper towels and trim any loose pieces if needed.
⏱ About 3 minutesSeason
Rub with olive oil, then coat evenly with salt, pepper, paprika, garlic powder, onion powder, thyme and rosemary.
⏱ About 4 minutesPreheat the Smoker
Heat the smoker to 250°F (120°C) and add your preferred smoking wood.
⏱ About 15–20 minutesStart Smoking
Place the turkey breast in the smoker and close the lid.
⏱ About 2 minutesSmoke Slowly
Cook until the exterior is deeply golden and smoky, rotating if your smoker has hot spots.
⏱ About 2–3 hoursCheck Temperature
Continue smoking until the thickest part reaches 165°F (74°C).
⏱ About 15–30 minutesRest
Remove from the smoker and loosely cover with foil before slicing.
⏱ About 15 minutesSlice and Serve
Slice across the grain into even pieces and serve warm.
⏱ About 3 minutes📦 Storage
Refrigerate sliced turkey in an airtight container for up to 4 days or freeze for up to 2 months.
🍓 Serving Suggestions
Serve with mashed potatoes, cranberry sauce, roasted vegetables, cornbread or barbecue sides.